Kashe ƙwayoyin cuta ba tare da lalata abinci ba

Sau da yawa kafafen yada labarai suna ta girgiza da badakala game da gurbataccen abinci. Dubban mutane a kasashen da suka ci gaba suna fama da rashin lafiya bayan cin abinci mara kyau, gurbatattu ko gurbatattun abinci. Yawan samfuran da aka janye daga siyarwa yana karuwa koyaushe.

Jerin barazana ga amincin abinci, da kuma ga mutanen da suke cinye su, sun fi na sanannun ƙwayoyin cuta irin su salmonella, noroviruses, ko waɗanda ke da suna musamman mara kyau.

Duk da taka tsan-tsan da masana'antu da kuma amfani da fasahohin adana abinci iri-iri kamar maganin zafi da iska, mutane na ci gaba da yin rashin lafiya kuma suna mutuwa daga gurɓataccen abinci da marasa lafiya.

Kalubalen shine don nemo hanyoyin da za a iya daidaitawa waɗanda za su kashe ƙwayoyin cuta masu haɗari yayin da suke kiyaye dandano da ƙimar abinci mai gina jiki. Wannan ba abu ne mai sauƙi ba, tun da yawancin hanyoyin kashe ƙwayoyin cuta sukan lalata waɗannan alamomi, lalata bitamin, ko canza tsarin abinci. A wasu kalmomi, tafasasshen letas zai iya kiyaye shi, amma tasirin dafuwa zai zama mara kyau.

Cold plasma da high matsa lamba

Daga cikin hanyoyi da yawa na bakar abinci, daga microwaves zuwa pulsed ultraviolet radiation da ozone, sabbin fasahohi guda biyu suna da sha'awa sosai: plasma sanyi da sarrafa matsa lamba. Dukansu ba zai magance duk matsalolin ba, amma duka biyun na iya taimakawa inganta tsaro na wadatar abinci. A cikin wani bincike da aka gudanar a Jamus a shekara ta 2010, masana kimiyyar abinci mai gina jiki sun iya kawar da fiye da kashi 20% na wasu nau'ikan da ke haifar da guba a cikin daƙiƙa 99,99 bayan shafa plasma mai sanyi.

sanyi plasma abu ne mai saurin amsawa wanda ya ƙunshi photons, free electrons, da caja atom da kwayoyin halitta waɗanda zasu iya kashe ƙwayoyin cuta. Abubuwan da ke cikin jini kuma suna haifar da makamashi ta hanyar hasken ultraviolet, yana lalata DNA microbial.

Amfani da plasma mai sanyi

Sarrafa matsa lamba (HPP) tsari ne na inji wanda ke sanya matsi mai girma akan abinci. Duk da haka, yana riƙe da ɗanɗanonsa da ƙimar abinci mai gina jiki, wanda shine dalilin da ya sa masana kimiyya suke ganin ta a matsayin hanya mai mahimmanci don yaki da ƙananan ƙwayoyin cuta a cikin ƙananan abinci, nama, har ma da wasu kayan lambu. HPS shine ainihin tsohuwar ra'ayi. Bert Holmes Hite, wani mai bincike kan aikin gona, ya fara ba da rahoton amfani da shi tun a shekarar 1899 yayin da yake neman hanyoyin rage lalacewa a cikin madarar shanu. Duk da haka, a lokacinsa, na'urorin da ake buƙata don samar da wutar lantarki na lantarki sun kasance masu rikitarwa da tsada don ginawa.

Masana kimiyya ba su da cikakkiyar fahimtar yadda HPP ke hana ƙwayoyin cuta da ƙwayoyin cuta yayin barin abinci ba a taɓa ba. Sun san wannan hanya tana kai hari ga raunanan haɗin sinadarai wanda zai iya zama mahimmanci ga aikin enzymes na kwayan cuta da sauran sunadaran. A lokaci guda, HPP yana da iyakataccen tasiri akan haɗin gwiwa, don haka sinadarai waɗanda ke shafar launi, dandano, da ƙimar abinci mai gina jiki sun kasance kusan ba a taɓa su ba. Kuma tun da ganuwar kwayoyin halitta sun fi karfi fiye da membranes na ƙananan ƙwayoyin cuta, suna da alama sun fi iya jurewa babban matsin lamba.

Rushe ƙwayoyin ƙwayoyin cuta ta hanyar latsa hanyoyin

A cikin 'yan shekarun nan, abin da ake kira hanyar "shamaki". Lothar Leistner, wanda ya haɗu da dabarun tsafta da yawa don kashe ƙwayoyin cuta da yawa gwargwadon yiwuwa.

da sarrafa shara

A cewar masana kimiyya, hanya mafi sauƙi don tabbatar da amincin abinci shine tabbatar da cewa yana da tsabta, mai kyau da kuma asali. Manyan sarƙoƙi kamar Walmart a Amurka da Carrefour a Turai sun kasance suna amfani da fasahar blockchain () tare da na'urori masu auna firikwensin da lambobi don sarrafa tsarin bayarwa, asali da ingancin abinci na ɗan lokaci. Hakanan waɗannan hanyoyin za su iya taimakawa wajen yaƙin rage sharar abinci. A cewar wani rahoton kungiyar masu ba da shawara ta Boston (BCG), kimanin tan biliyan 1,6 na abinci ne ake barnatar da su a duk duniya a duk shekara, kuma idan ba a yi wani abu game da shi ba, wannan adadi zai iya tashi zuwa biliyan 2030 nan da shekarar 2,1. Sharar da ake samu a cikin sarkar darajar: daga shuka. samarwa don sarrafawa da adanawa, sarrafawa da tattarawa, rarrabawa da siyarwa, kuma a ƙarshe ya sake fitowa a kan babban sikelin a matakin ƙarshe na amfani. Yaƙi don amincin abinci a zahiri yana haifar da raguwar sharar gida. Bayan haka, abincin da ƙananan ƙwayoyin cuta da ƙwayoyin cuta ba su lalace ba an jefar da su zuwa ƙananan ƙananan.

Girman sharar abinci a duniya

Tsofaffi da sababbin hanyoyin yaƙi don abinci mai aminci

• Maganin zafi - wannan rukuni ya haɗa da hanyoyin da ake amfani da su sosai, misali, pasteurization, i.e. lalata ƙwayoyin cuta masu cutarwa da sunadarai. Lalacewar su shine sun rage dandano da ƙimar kayan abinci, da kuma cewa yawan zafin jiki ba ya lalata duk ƙwayoyin cuta.
• Irradiation wata dabara ce da ake amfani da ita a masana'antar abinci don fallasa abinci ga electrons, x-ray, ko gamma haskoki da ke lalata DNA, RNA, ko wasu sinadarai masu cutarwa ga kwayoyin halitta. Matsalar ita ce ba za a iya cire gurɓatarwar ba. Hakanan akwai damuwa da yawa game da allurai na radiation wanda ma'aikatan abinci da masu siye dole ne su cinye.
• Yin amfani da matsanancin matsin lamba - wannan hanya ta toshe samar da sunadarai masu cutarwa ko lalata tsarin salula na microbes. Ya dace da samfuran da ke da ƙarancin ruwa kuma baya lalata samfuran kansu. Rashin lahani shine tsadar shigarwa da yuwuwar lalata mafi ƙarancin kyallen kayan abinci. Wannan hanya kuma ba ta kashe wasu bakteriya.
• Cold plasma wata fasaha ce da ke tasowa, wanda har yanzu ba a yi cikakken bayanin ka'idar ba. An ɗauka cewa an kafa radicals oxygen masu aiki a cikin waɗannan matakai, waɗanda ke lalata ƙwayoyin ƙwayoyin cuta.
• UV radiation hanya ce ta masana'antu da ke lalata DNA da RNA tsarin kwayoyin cutarwa. An gano hasken ultraviolet mai ƙwanƙwasa ya fi kyau don rashin kunna ƙwayoyin cuta. Abubuwan da ba su da amfani su ne: dumama saman samfuran yayin ɗaukar dogon lokaci, da kuma damuwa ga lafiyar ma'aikata a cikin masana'antar masana'antu inda ake amfani da hasken UV.
• Ozonation - wani allotropic nau'i na oxygen a cikin ruwa ko gaseous nau'i ne m bactericidal wakili cewa halakar da cell membranes da sauran tsarin na kwayoyin. Abin takaici, oxidation na iya lalata ingancin abinci. Bugu da ƙari, ba abu mai sauƙi ba ne don sarrafa daidaitattun tsarin duka.
• Oxidation da sunadarai (misali, hydrogen peroxide, peracetic acid, chlorine-tushen mahadi) - amfani da masana'antu a cikin abinci marufi, halakar da cell membranes da sauran tsarin na kwayoyin. Abubuwan da ake amfani da su shine sauƙi da ƙananan farashi na shigarwa. Kamar kowane oxidation, waɗannan matakai kuma suna shafar ingancin abinci. Bugu da ƙari, abubuwa masu tushen chlorine na iya zama carcinogenic.
• Amfani da igiyoyin rediyo da microwaves - tasirin raƙuman rediyo akan abinci shine batun gwaji na farko, kodayake an riga an yi amfani da microwaves (mafi girma iko) a cikin tanda na microwave. Waɗannan hanyoyin ta wasu hanyoyi haɗin gwiwa ne na maganin zafi da iska mai iska. Idan an yi nasara, igiyoyin rediyo da microwaves na iya ba da madadin sauran hanyoyin da yawa na sarrafa abinci da tsaftar muhalli.